Grilled Pesto Shrimp Skewers

Ingredients

For the Shrimp:

• 1 to 1½ pounds large shrimp, peeled and deveined

• Kosher salt and freshly ground black pepper, to taste

• Wooden or metal skewers (if using wooden, soak in water for 20 minutes)

For the Pesto:

• 1 cup fresh basil leaves, chopped

• 1 clove garlic

• ¼ cup grated Parmesan cheese

• 3 tablespoons olive oil

• 1 tablespoon lemon juice

• 2-3 tablespoons water (if needed to thin)

• Salt and pepper to taste

Optional:

• 3 lemons, halved for grilling and serving

• Extra virgin olive oil for drizzling

Instructions

1. Soak skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning

2. Make the pesto: In a food processor or blender, combine basil, garlic, and Parmesan cheese; pulse to combine

3. Add liquids: Slowly add the lemon juice, water, and olive oil while pulsing; continue until smooth

4. Prepare shrimp: Pat shrimp dry with paper towels and season with salt and pepper

5. Marinate: In a large bowl, combine shrimp with pesto and toss to coat completely; marinate in the refrigerator for 20-30 minutes for best results

6. Thread skewers: Thread 4-6 shrimp onto each skewer, piercing each shrimp in two places (near head and tail) to secure

7. Preheat grill: Prepare grill for medium-high heat (about 400-450°F) and clean the grates well

8. Grill shrimp: Place skewers on the grill and cook for 2-3 minutes per side until shrimp are pink, opaque, and cooked through

9. Grill lemons (optional): If using, grill lemon halves cut side down until charred, about 2-3 minutes

10. Serve: Transfer skewers to a platter and serve immediately with grilled lemons for squeezing over top and extra pesto alongside if desired

Yield: 4-5 servings